I am not a huge fan of crunchy or overly sweet cookies, but I love soft and chewy ones. In my opinion, you can’t go wrong with a generous amount of dark chocolate chunks. These cookies have the perfect balance of saltiness and sweetness, with chunks of whole toasted peanuts and my favorite, dark chocolate with flaky sea salt. Adding zucchini to the dough keeps them moist and soft. The recipe was inspired by King Arthur Baking.
Makes about 35-40 cookies
1 small zucchini (about 120g)
1 cup (113g) all-purpose flour
100g Lindt sea salt chocolate, chopped
1 cup salted, toasted peanuts
1 1/2 cup (130g) rolled oats
3/4 cup (180g) coconut sugar or regular soft brown sugar
1 large egg
1/4 cup (50g) vegetable oil
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp vanilla extract
1/2-3/4 tsp flaky sea salt (I used Maldon’s)
Preheat fan assisted oven to 170℃. Line two large baking sheets with parchment paper.
In food processor, purée zucchini, oil, egg and vanilla extract, then set aside.
In large mixing bowl, combine flour, oats, peanuts, chopped chocolate chunks, baking powder, baking soda, salt and sugar. Pour in zucchini mixture and mix until everything is well combined and no dry bits remain. The mixture should be quite sticky and not runny.
Drop 1 tablespoon of dough onto lined baking sheet, keeping about 4cm apart between each drop of dough. Once you fill up both baking sheets, put both into oven, one on middle rack and another on lower rack. Bake for 14-16 minutes, switching baking sheets halfway through. Once cookies are ready, let cool directly on baking sheets.
Store cookies in airtight jar for up to 3 days or freeze for longer shelf life.